With parents I never feel that I
am a grown up and that too a married woman. I still feel like a teenager
with bursting temper and unreasonable demands. I may have been upset with them
for umpteen number of times but I always felt the aura of their abundant and
self-less love all around me. I have been staying away from home for many years
now and we do struggle to get our quality time together as a family. My husband
understands my secret desire to be with them. So in his own way he tries to
bring us together every year. Indeed, I am heavily blessed that my husband
loves my family equally.
My father is a busy man and since
childhood we have always seen him like that. But age doesn’t seem to have
slowed him down. He still works passionately and untiringly. Life has been
tough and his calmness keeps on surprising me. Now I am fast progressing
towards completion of second year of my married life and now it’s the first
time that he is coming to see me, him and our world far away. For this
memorable day, I decided to make one of my fav chicken dishes- Chicken 65. I
have avoided egg in this recipe as papa is allergic to eggs. But the exclusion
of egg doesn’t make it any less tasty. They loved it and here is my recipe for
the mysteriously named Chicken 65.
Chicken 65
Serves: 3 to 4 persons
Ingredients :
Marinate the chicken with the
following ingredients:
Chicken- 500 gms (boneless and
cut into bite size pieces)
Lemon juice- 3 tsp.
Chili powder- 3 tsp.
Black pepper powder- 1 tsp.
Turmeric powder- ¼ tsp.
Ginger-garlic paste- 1 tbsp.
Rice flour - 1 ½ tbsp.
Salt to taste
For Special 65 wala tadka
Curd- 1 cup
Garlic- 4 tsp. (finely chopped)
Ginger- 3 tsp. (finely chopped)
Green chilies- 3 (slit into
halves)
Curry leaves- 3 small spring
Coriander powder- 1 tsp.
Kashmiri chili powder- 2 tsp
Chili powder- ¼ tsp.
Black pepper powder- ¼ tsp.
Turmeric powder- ¼ tsp.
Oil- 2 tsp. + oil to deep fry
Salt to taste
Procedure:
Marinate the chicken
with the above mentioned ingredients for marination except rice flour and salt
for 1 hour. Meanwhile take curd, turmeric powder, kashmiri chili powder, chili
powder and coriander powder. Whisk the curd well and keep it aside. Now heat
oil in a Kadhai, and on the other side add rice flour and salt to the chicken
and mix everything well. Make sure that the chicken pieces are well coated with
rice flour. Now deep fry the chicken over low medium flame till crisp from
outside and cooked inside. It may take about 2-3 minutes. Take care not to
overcook the chicken otherwise it may turn hard. Strain the fried chicken and
keep it aside.
Take about 2 tsp. oil in a pan
and once hot add garlic, ginger and green chilies. Fry it for few seconds till
fragrant. Then add curry leaves and fry for few seconds. Then add the curd mix
and stir continuously to avoid curdling. Cook it for few minutes. Then pour in
the chicken pieces and continue cooking till the curd is reduced and the
chicken pieces are well coated. Do cook over high flame till done. Sprinkle
black pepper powder and serve hot.
Chicken 65 tastes best with
Biryani or roti.
Notes:
If you like egg, it may be used
in the marination. Along with it do add some corn flour for giving the chicken
pieces an even coating of the egg.
The recipe is high on spice
level, so you may reduce the amount of chili powder used to your preference.
I forgot to add mustard seeds in the tadka, so if you want you may add about 1/4 tsp. of mustard seeds.
I forgot to add mustard seeds in the tadka, so if you want you may add about 1/4 tsp. of mustard seeds.
